Red Velvet Brownies
These brownies not only look gorgeous, but perfectly capture the taste of a red velvet cake in brownie form.
  • Makes: 24 large brownies or 36 small brownies
  • Prep Time: 20 minutes
  • Cook Time: 25-35 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home

Ingredients

Brownies

  • 1 cup butter
  • 2 ounces bittersweet chocolate baking bar, coarsely chopped
  • 1 ½ cups sugar
  • 1 ½ cups light brown sugar
  • 4 large eggs
  • 1 (1 ounce) bottle red liquid food coloring
  • 1 tablespoon vanilla extract
  • 3 tablespoons low-fat buttermilk
  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt

Frosting

  • 1 (8 ounce) package ⅓ less fat cream cheese
  • 4 tablespoons butter, softened
  • 1 ½ cups powdered sugar
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla extract

 

See Also:  Linda’s Slow Cooker Beef Stew

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter or shortening.
  2. Microwave butter and bittersweet chocolate in a large microwave-safe bowl on high 1½ minutes or until melted and smooth, stirring at 30-second intervals.
  3. Whisk in sugars. Add eggs, one at a time, whisking just until blended after each addition.
  4. Add red food coloring, vanilla and buttermilk and whisk until thoroughly blended.
  5. With a wooden spoon, gently stir in flour, cocoa powder and salt. Pour and spread batter into prepared pan.
  6. Bake 25-35 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on wire rack before frosting.
  7. While brownies cool, make frosting: In a medium bowl, beat cream cheese and butter at medium speed with electric mixer until creamy.
  8. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
  9. Frost cooled brownies and store in refrigerator.

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